Manicotti with Mediterranean Vegetable Ratatouille and Feta Cheese Cream
True feta as outlined by designation of protected origin is produced in Greece from sheep's milk or a combination of sheep and goat's milk. The cheese is brined in a block and is known in Europe as a table cheese or one of the main ingredients in spanakopita.
Ingredients
- 8 Manicotti
- 1 ea eggplant (diced)
- 2 ea bell peppers (diced)
- 2 zucchini (quartered)
- 1 small yellow onion, (diced)
- 1 cup San Marzano Tomatoes (diced)
- 7 ea fresh basil leaves (chiffonade)
- 1/2 cup extra virgin olive oil
- 2 ea thyme sprigs
- 1 ea garlic clove, whole
- 3 cups heavy cream
- 1 ½ cup feta cheese
- 1 Tbsp butter
- 1 cup mozzarella cheese
Directions
Sauté zucchini, eggplant, onions and garlic in oil briefly then add peppers and tomatoes. Cook for 5 minutes and season then remove garlic. In a small pot bring heavy cream to a simmer, then add butter and thyme leaves. Reduce to 1 ½ cup and stir in the feta cheese. Mix until cheese is completely dissolved then season. Ladle some of the cream into a baking dish, arrange cannelloni on the sauce and cover with some additional sauce. Top with mozzarella, and bake at 400°F for 15 minutes or until cheese is golden brown. Plate accordingly with ratatouille and additional sauce. Finish with feta cheese crumbles and fresh basil.
